Red Meat Allergy Friendly Air Fryer Empanadas
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Learn more →Ingredients
4 servings
For the dough
- 2 cups all-purpose flour
- ½ tsp salt
- ½ cup cold unsalted butter, cut into small cubes
- 1 large egg, lightly beaten
- 4–5 tbsp ice water
For the filling
- 1 tbsp olive oil
- ½ medium yellow onion, finely diced
- 3 garlic cloves, minced
- ¾ lb ground beef (80/20)
Chef's tipGround chicken is often leaner than ground beef and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C). - 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp dried oregano
- ¼ tsp salt
- ¼ tsp black pepper
- ¼ cup green olives, pitted and roughly chopped
- 2 hard-boiled eggs, peeled and roughly chopped
For assembly
- 1 egg, beaten (for egg wash)
Instructions
- 1
Make the dough: whisk together the flour and salt in a large mixing bowl. Add the cold butter cubes and work them into the flour with your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
- 2
Add the beaten egg and 4 tablespoons of ice water to the flour mixture, stirring with a fork until the dough just comes together. If it seems dry, add the remaining tablespoon of ice water. Turn the dough out, press it into a flat disk, wrap tightly, and refrigerate for 30 minutes.
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